**Author details**

Ana María Mislata1,2, Miquel Puxeu1 , Monserrat Mestres2 and Raúl Ferrer-Gallego1 \*

1 VITEC – Wine Technology Center, Tarragona, Spain

2 Instrumental Sensometry (i-Sens), Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Universitat Rovira i Virgili, Tarragona, Spain

\*Address all correspondence to: raul.ferrer@vitec.wine

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*The Light Struck Taste of Wines DOI: http://dx.doi.org/10.5772/intechopen.99279*
